Where There's Smoke, There's...Whiskey, Fish,...

Perhaps no other plant is as entwined with pain and pleasure as the chile pepper. But why does it burn—and why on earth do we crave that uncomfortable sensation? How did capsaicin's fungus-fighting, digestion-enhancing, and adrenaline-triggering powers convince early hunter gathe ...  Show more

If leafy greens and a little vinaigrette is salad, and chicken with mayo is salad, and vegetables in Jello-O are ALSO salad… What exactly is salad?! That's the big question we're tackling this episode—and it takes us down some unexpected rabbit holes. Listen in now to hear how ‘s ...  Show more

Today, Josh and Nicole are joined by chef and co-founder of Sorted Foods , Ben Ebbrell, and now that we've got a British person here, they're getting to the bottom of what actually is pudding. Is it a dessert? Is it hot? Is it cold? Is it just a vibe? Leave us a voicemail at (833 ...  Show more

Hold onto your piping bags, Bake Club! In September, Jesse set bakers a showstopper-worthy challenge in his Banana Pudding Paris-Brest. In this episode, he and Shilpa break down the many worthwhile steps for making this "drag queen of French desserts." They're also joined by supe ...  Show more

Dan (@schreiberland), James (@eggshaped), Andy (@andrewhunterm) and Anna (@nosuchthing) discuss the estate agent army, bankers in sacks, medieval snail fights, tricky recipe ingredients and 'legs or tails'. 

Recorded live at the Fortune Theatre on Sunday 20th November 2022. Tis’ that peculiar time between Christmas and New Year when we might find ourselves overindulging and spending a lot of time in the kitchen. Therefore, Susie and Gyles are here to make you feel that little bit mor ...  Show more